In the world there are more than 200 grades of haricot. Siliculose and bean, black and white, purple and red. There is a haricot food, is fodder, and there is also a haricot decorative. And from all types, grades and sortotip the most popular around the world – the Kidney red beans. Perhaps because it is useful to an organism in general and to a figure, in particular. Or because, that on protein content she competes to meat and is inseparable attribute of a vegetarian diet. And precisely not least from the fact that she has great nut aroma it is perfectly combined with seasonings and it is unusual is tasty.
It is required to you
- Haricot
- Water
- Colander
- Wide and deep pan
Instruction
1. Fill dried haricot on a wide horizontal surface and sort it – separate garbage, stones, sub-standard fasolina. You determine them by the wrinkled peel, a thin skin and other possible defects, very dark or very light on the general background.
2. Put haricot in a colander and wash out a baking plate a stream of cold flowing water. Now it is necessary to wet beans for the night. Pick up a wide and deep pan, put in it the washed-out haricot and add water. Water has to be twice more, than haricots.
3. Next day drain water and pour fresh, in the same proportion. Put a pan on fire and bring water to the boil. Reduce a flame to moderated and you cook not less than one hour. Follow the recipe which is available for you further. So, for example, you will need to put the haricot boiled to semi-readiness in soup, and for lobio haricot has to boil soft rather.
4. If you have no time for soaking of haricot, try other way. Gather in a big pan of water and bring it to the boil. Accurately pour out haricot from a colander in the boiling water. Close a cover and allow water to boil again. In two minutes switch off fire and, without opening a cover, leave haricot for an hour.
5. In an hour uncover and mix beans. Return a pan on fire and you cook on slow fire to readiness degree necessary to you.